Crème Brûlée Recipe

Preparation of Custard

1. 1

   Infuse the Cream

   In a medium saucepan, combine the heavy cream and half of the granulated sugar. If using a vanilla bean, split it in half and scrape the seeds into the cream, adding both the seeds and the pod to the saucepan. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for about 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks, remaining granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.

4. 4

   Strain the Custard

   Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits and ensure a smooth texture.

5. 5

   Bake the Custard

   Preheat your oven to 325°F (160°C). Pour the custard into individual ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

7. 7

   Caramelize the Sugar

   Once the custards are chilled, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. Alternatively, you can place the ramekins under a broiler for a couple of minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the caramelized sugar crust cool for a minute before serving. Enjoy the crème brûlée with a crispy top and creamy custard underneath!